ALICE B. TOKLAS' PRUNES WITH CREAM
Miss Toklas frightens her readers when she says this dish takes four days to prepare. Actually, the labor involved is insignificant.
Provided by James Beard
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Soak prunes for 24 hours in 2 cups port. Then add 2 more cups port, the sugar, and vanilla bean. Cook gently for about 1/2 hour. Cool and refrigerate for 3 days.
- To serve, put in a decorative bowl and cover with whipped cream. Sprinkle whipped cream with a thick layer of powdered macaroons and garnish with candied violets.
ALICE B. TOKLAS'S MACEDOINE OF VEGETABLES
Provided by Nancy Harmon Jenkins
Categories side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in bottom of a fireproof pot with a well-fitting lid. Saute sliced onions in the butter over medium heat, stirring frequently, until they are golden brown.
- Split the romaine lettuce hearts lengthwise, rinse under running water and add, without drying, to the pan. Arrange the lettuce halves on top of the onions. Add all carrots, turnips and potatoes.
- Cut remaining cup of butter into chunks and distribute over the vegetables. Cover pan tightly and cook over a low flame for about an hour, or until a knife slides easily into the potatoes. Shake pan occasionally to avoid scorching; there should be sufficient liquid from the lettuce, but if necessary add a very small amount of hot water occasionally.
- Add asparagus, peas and beans to pan. Add salt and pepper, cover again and cook 15 minutes longer, or until beans are tender. Serve immediately.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 38 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 1513 milligrams, Sugar 19 grams, TransFat 1 gram
ALICE B. TOKLAS WINE STEWED FIGS
Steps:
- In a saucepan combine the figs, the cinnamon sticks, the cloves, the dark brown sugar, the light brown sugar, the lemon rind, the orange rind, the port and the wine and simmer the mixture, covered for 1 hour or until the figs are tender. Let the mixture stand in a cool place for 24 hours and chill it for 2 hours. Serve the figs topped with the whipped cream and garnished with the hazelnuts.
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